Halloween will be here before we know it. It is one of my favorite holidays and I created this fun recipe for you! When I saw pumpkin-shaped gnocchi for the first time, I knew I had to remake it but also put my Staley twist on it! This recipe really is simple but flavorful to make!
First thing is first, we need to make the gnocchi. This part is pretty simple and only requires a few ingredients. Peel and boil 1 medium sized russet potato. You want this to be fully cooked, tender all the way through. Next you want to mash it. Once the mashed potato has cooled, to the same bowl add 1 1/3 cup of all purpose flour, 1/3 cup pumpkin puree, 1 egg, salt, pepper, a dash of nutmeg and mix. If you think your dough is too wet, add more flour 2 tbsp at a time. If you think your dough is too dry, add pumpkin puree 2 tbsp at a time.
Roll the dough into a large ball and cut into smaller sections and work with each one, one at a time. Now comes the fun part…the shaping! Make about 1 inch dough balls and use a toothpick to make the indentations for the pumpkin. There is no right or wrong way to do this! Then carefully stick a rosemary leaf in the middle. Boil these and once they float they are done.
For the faces, I used dry sushi seaweed sheets and cut small triangles and mouths. This part is a bit time consuming and I prepared my faces in advance. I laid the faces for each one on a plate so they were already organized. Once the gnocchi are cooked, add your faces. The dampness from the pasta water will be enough to adhere the seaweed to the pasta.
Finally for the sauce, add 2 tbsp of butter to a pan. Pour in 1/2 cup of heavy cream, 1/3 cup finely grated parmesan, salt, pepper, nutmeg, and dried sage into the pan. Let this all combine and reduce the heat to low to simmer and thicken. Plate with the sauce then pasta and enjoy!
-1 Medium Russet Potato
-1 1/3 Cup of All Purpose Flour
-1/3 Pumpkin Puree
-1 Tsp Each: Salt, Pepper, and Nutmeg
-1 Nori (Seaweed) Sheet
-2 Tbsp Butter
-1/2 Cup Heavy Cream
-1/3 Cup Finely Grated Parmesan Cheese
-1 Tsp Each Salt, Pepper, Nutmeg, Dried Sage
-Peel and boil your potato. Mash in a bowl and let cool until it is comfortable to the touch.
-Add in your pumpkin puree, flour, egg and seasonings. Knead the dough until it forms a large dough ball. Cut smaller sections and roll out about 1 inch balls. Using a toothpick, carefully press into the dough balls to create the pumpkin indentation.
-Gently stick a rosemary leaf in the top.
-Boil your pasta until each floats to the top.
-Cut small triangles and mouths out of seaweed. Use the pasta water to help adhere it to the gnocchi.
-In a small pan, add your butter, heavy cream, parmesan cheese, and seasonings and let simmer on low to medium until thick and creamy. Serve and enjoy!